Heat oil in a heavy bottom skillet until smoking. Add cauliflower in one layer and do not shake. Wait until the cauliflower has begun to brown before shaking the skillet. Add garlic, rosemary, and black pepper and shake vigorously for a few seconds. Deglaze the pan with the hard cider and allow the liquid to evaporate.

Remove pan from heat and add the remaining ingredients. Shake to mix together and adjust seasoning with salt and lemon. Serve immediately.

Recipe courtesy of Kevin Gillespie, Angry Orchard

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courtesy of Amie Valpone

"Cheesy" Couscous Bake

Those tortilla chips you have in the cupboard are practically begging to be dipped into this dairy-free, gluten-free masterpiece.

Very thinly sliver the orange zest. Place half of the orange zest in a large bowl and add the turmeric, fennel seeds, thyme, oils, and sea salt to taste. Add the sliced fennel, toss to coat, and spread out on the baking sheet. Bake, tossing once halfway through, until the fennel is tender, 35 to 40 minutes.

In a small bowl, combine the remaining orange zest, lemon juice, and minced fennel fronds. Add to the baked fennel and toss to combine. Serve warm or at room temperature.

Reprinted from Bulletproof: The Cookbook by Dave Asprey. Copyright (c) 2015 by Dave Asprey. By permission of Rodale Books. Available wherever books are sold.

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courtesy of Emily von Euw

Fully Loaded Yams

Now you just have to decide whether to make them mini-sized for an appetizer, or as part of the main meal.

Preheat the oven to 350F. Wash and scrub the yams then slice them in half lengthwise and bake with the cut-side down for 45 to 60 minutes, or until they are bubbling and tender all the way through (test with a fork). Mash a little space into each of them so you have a place to put the toppings.

To make the gravy, blend all the ingredients until smooth. If it's too thin, add more tahini. If it's too thick, add more water or apple cider vinegar.

Top off the yams with the beans, green onions and cabbage, then drizzle with the gravy.

Simmer the carrots in salted water until soft, about 10 minutes; drain, reserving liquid. In a blender, combine carrots with olive oil and marmalade until smooth, adding reserved cooking liquid until desired consistency is reached. Season with cumin, salt, pepper, and Tabasco sauce. Add the orange juice, shallot powder, and nutmeg. Mix with the chopped cilantro, then return to the pot to serve warm or place in the refrigerator to chill.

If serving hot, add diced tomatoes to the soup and reheat. If serving cold, put the soup in bowls and decorate with diced tomatoes. Garnish with a cilantro leaf.

Combine beans, vinegar, and pepper in a medium bowl; mix well. Set aside.

Bring water to a boil in medium saucepan over high heat. Add quinoa. Reduce heat to medium-low, cover and cook for 10 to 12 minutes, or until all water has been absorbed. Remove from heat to cool for 15 to 30 minutes and set aside.

Place quinoa in a large bowl and fluff with a fork. Add bell peppers, corn, cilantro, bean mixture, and dressing; toss gently to blend.

Preheat the oven to 350F. In a pie plate or baking sheet, toast hazelnuts until the skins blister, about 15 minutes. Transfer nuts to a clean kitchen towel and let cool, then rub to remove the skins. Coarsely chop the nuts.

In a large heavy skillet, heat the olive oil over medium heat. When the olive is hot, but not smoking, add the capers (be careful as they may splatter). Sauté the capers for about one minute, or until they start opening like little flower buds.

Add the Brussels sprouts and hazelnuts to the pan and stir to coal with the oil and caper mixture. Pour in lemon juice and cook, stirring frequently, for about 5 minutes or until the sprouts are tender but still a little crisp. Remove from heat and add salt and pepper to taste. Serve immediately.

Preheat oven to 400F. Place the pumpkin seeds in a skillet and toast over low heat until lightly browned. Drizzle with 1 teaspoon olive oil and a pinch of sea salt. Remove from heat and set aside.

Toss the squash with thyme and olive oil or coconut oil and place on 2 baking sheets. Season with sea salt and pepper. Roast for 35 to 40 minutes, turning once until tender and caramelized.

For the dressing, combine lemon juice, pomegranate juice, shallot, maple syrup, sea salt and pepper in a small bowl. Whisk in olive oil until emulsified.

Place salad greens on a platter and toss with enough dressing to coat lightly. Separately drizzle the butternut squash with some dressing and add to the greens. Sprinkle with the pomegranate seeds and pumpkin seeds. Taste for salt and pepper.

Place cranberries on a large cookie sheet and, using a Bernzomatic torch (we like this one), blister and lightly char all of the cranberries. Using a peeler, peel wide strips of orange and lemon peel from the citrus. Halve the citrus and juice. Trim any white pith from the underside of the citrus peels using a paring knife.

Place the peels outside up on a cookies sheet and, using Bernzomatic torch, toast and char the peels until dark. In a medium saucepan, add sugar, orange juice, lemon juice, blistered cranberries and charred citrus peels. Stir to combine. Cook over low to medium heat, stirring often for 25 minutes. Remove from heat to cool for 20 minutes. Transfer to a serving dish or container for storage. Refrigerate if not being used right away.

Recipe courtesy of John Sundstrom, chef of Lark in Seattle/Bernzomatic blowtorches

Preheat oven to 350F. Hollow out pumpkin, set aside top for lid. Cut and deep fry sweet potato and carrots for 2 to 3 minutes or until tender. Toss squash, sweet potato with hoisin sauce and ginger. Place vegetables in pumpkin and bake for 40 to 60 minutes, or until pumpkin is tender.

To prepare the squash: Preheat the oven to 350F, then cut the squash into 1-inch thick slices (removing the seeds as you go). Toss the slices in a bowl with the rest of the ingredients until they are evenly coated. Bake for 30 minutes, then flip over and bake for another 20 minutes or until they are fork-tender.

To roast the seeds: Coat them in the garam masala powder and bake for 15 minutes at 350F.

To prepare the broccoli: Cut florets into bite-size pieces, then steam for 8 to 10 minutes or until slightly tender.

To make the gravy: Blend everything until smooth. If it is still too thick, add more water or lemon juice in 1 tablespoon amounts.

Serve the broccoli and squash beside each other, with the gravy drizzled on the broccoli and the squash seeds sprinkled on the squash.

Preheat oven to 400F and line 2 baking sheets with parchment paper. Place the squash rings on baking sheets and brush with melted coconut oil on both sides. Sprinkle with salt and pepper. Roast until tender, approximately 20 to 30 minutes.

While squash is roasting, assemble relish. Whisk the oil, vinegar, and salt together in a medium bowl, add remaining ingredients and toss to combine.

Arrange the squash rings on a platter so they are overlapping, and spoon relish mixture on top. Serve immediately or at room temperature.

*To cut delicata into rings, cut in half crosswise through the middle of the squash. Using a spoon, scoop out the seeds from each half, creating a hollow cavity. Cut crosswise into 1/4-inch rings.

Preheat oven to 450F. Place sweet potatoes and onion on baking sheet. Drizzle with oil; toss gently to coat evenly. Spread sweet potato mixture out in a single layer. Bake, stirring halfway, for 18 to 22 minutes, or until tender. Season with salt and pepper, serve immediately.

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